“You eat with your eye’s first.” Anna Meller

MUSSELS

Best mussel recipe I know, from the Chef at Portsmouth Gas Light Company. This is, I assume, for a large number of servings; you might wish to cut back proportionately on the ingredients.

Ingredients:

2 stalks lemongrass

½ cup minded ginger

½ cup Julienne shallots

1 bunch cilantro, shopped

2 cups white wine

1 qt heavy cream

S and P

Recipe:

Sweat shallots and ginger

Deglaze with wine

Clean lemongrass and pound bottoms with mallet

Add split lemongrass

Add cream (little butter)

Simmer for ½ hour until lemongrass flavor throughout

Add mussels in pan and cook

Good French bread to sop up the juice/sauce essential. Best with draft beer or chilled white wine!